Roasted Red Pepper Soup
|Garlic||4 Clove (20 gm)|
|Olive oil||2 Tablespoon|
|Chicken broth||1 1⁄2 Quart (Canned Or Fresh)|
|Red bell pepper||3 Pound, roasted, seeded, peeled|
|Tomatoes||2 , peeled|
|Sour cream/Sliced avocado||1 Tablespoon, sliced|
Soak hot peppers in water until softened; drain.
Saute garlic in olive oil in large saucepan; remove garlic with slotted spoon.
Reserve 1 cup chicken broth.
Process garlic with bell peppers and remaining chicken broth in several batches in blender.
Return to saucepan.
Process hot peppers and tomatoes with reserved chicken broth in blender.
Add to soup.
Simmer over very low heat for 20 to 30 minutes.
Season with salt and cayenne pepper.
Ladle hot soup into bowls.
Serve with sour cream or avocado slices.